This is a freeze dried mixed blend culture containing Penicillium Camemberti and Aromatic Mesophilic. Penicillium Camemberti (ZX27) (also known as Penicillium candidum or Penicillium caseiolum) is essential in the ripening process of white surface mould cheeses such as Camembert and Brie. Whereas Aromatic Mesophilic (YV32) is essential in creating the creaminess and buttery flavour in the cheese. There are 5 sachets in each pack; each sachet doses 4 L of milk.
Strains included in this culture:
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. lactis biovar diacetylactis